This refreshing tropical coconut ceviche will transport you straight to the tropics. With fresh fish, cooling coconut milk, plenty of acid and the perfect hint of heat, you might not even be able to guess the secret ingredient that makes this recipe unexpectedly next-level.
Prep time: PT15M
Total time: PT75M
Rating
5 stars (2 reviews)
Keywords
appetizer, ceviche, coconut, no-cook, seafood
Ingredients
1 pound very fresh flaky white fish (I used cod)
2 cloves garlic, minced
1/2 cup chopped red onion
1 Thai red chile, finely chopped
1 teaspoon salt
1 cup coconut milk
3/4 cup fresh lime juice (from about 9 limes)
1/4 cup pineapple juice
1/4 cup unsweetened coconut flakes
1/3 cup chopped cilantro, plus more to serve
Lime wedges, to serve
Diced avocado, to serve
Tortilla chips, to serve
Categories
Appetizer
Main Course
Cuisine
Hawaiian
Mexican
Steps
Place fish in non-reactive mixing bowl. Add garlic, onion, chile and salt. Stir to combine.
Add coconut milk, lime juice, pineapple juice, coconut flakes and chopped cilantro. Stir together and refrigerate for at least one hour.
To serve, top with lime wedges, more fresh cilantro and diced avocado. Serve alongside plenty of tortilla chips.
